Japanese chef gives light dishes big flavor

10/2/2007 | CBS News

Chef and author Hiroko Shimbo gave a lesson in Japanese Cooking 101 to CBS' "The Early Show" audience this week, explaining that unlike American fare, Japanese dishes are created with a small and intense style. Shimbo introduced co-anchor Harry Smith and viewers to stone-seared Wagyu beef, smoked sea salts, purple sweet potato vinegar and Shiro Shibori, a soy sauce made from wheat and soybeans.

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